As reveals its name, one of France most prestigious castles, Chambord is elaborated in the Loire Valley with red and black raspberries, selected for their quality and aromas. The unique and refined taste of Chambord is not only due to the choice of the fruits, but also to natural aromas such as honey, vanilla, spices and Cognac XO. Its roundness, aromas and uniqueness make this liqueur an essential ingredient for delightful cocktails, as the Chambord Fusion.

Cook the chestnut in bowling water for 20 minutes, dry them and brown them on a non-sticking frying pan. Wrap them with two sliced onions and fresh figs in the chestnut tree leaves (or in parchment paper) and add to cook in the pot, with the guinea fowl.

Boleus Praline

Fry the dried boleus with butter. Drain and mix with a golden caramel, made of 30 gr. of brown sugar and water.

Before serving, cover the guinea fowl with the boleus praline. Garnish with the chestnut.